Ingredient:
1 medium squash (or 1 lb young green squash)
2-3 tomatoes
0.3-0.5 lb feta cheese, or other soft salty cheese
3 eggs
0.5 cup milk
Basilica, parsley, spices and salt on taste
Method:
Peel the squash, and slice into thin circles.
Bring 1 cup water to boil in a wide saucepan, place the squash slices into the saucepan, and boil for 5-7 minutes.
Then, drain.
Slice the tomatoes and cheese into thin pieces.
Pre-heat an oven to 200 C (390-400 F).
Cut the greens into small pieces.
Sprinkle a baking dish with vegetable oil, place the squash slices into the baking dish, cover with a tomato slice layer, sprinkle with greens, and cover with cheese slices.
Sprinkle with greens, cover with a tomato slice layer, and then with a squash slice layer.
Sprinkle with cheese crumbs and spices, pour the egg-milk mix over it, and place in the oven for about 20 minutes.
After it’s ready, slice, and serve hot with sour cream.